Abandoned Concubine Can't Escape

Chapter 68 Ancient Recipe

"This..." Su Wanling was about to say something, but Murong Chen picked it up, with a dangerous aura flashing in his golden-brown eyes, and said coldly, "The place like the kitchen is the dignified Princess Li." Should I go?"

"My lord, my lord, you, you misunderstood." The guy explained repeatedly, and could only turn his eyes to the middle-aged man standing next to him, "I won't let you come! You just want to come, these few are not ours." I can offend you."

"My lord, it is an honor for us to have dinner at Wangjianglou. Since the guests have requests, we will try our best to satisfy them. We will try our best to correct the deficiencies pointed out by Princess Li just now." The Zhongnan man said neither humble nor overbearing , but kept looking at Su Wanling who was silent.

"Well, I said it casually, don't take it to heart." Su Wanling quickly took the words and said with a smile.

"Princess Wangfei, this is related to the golden signboard of our Wangjiang Tower." The middle-aged man said unwillingly. He claimed that he could not find a better cook than him in Yuecheng or even in the entire Xuanyuan Dynasty. The woman picks and chooses, and feels very uncomfortable in her heart, even if the other party is Princess Li, so what?

Murong Chen simply didn't talk to him, and smiled lightly from the side.

"Third sister-in-law, Tao Tao has never eaten the dishes you cook, why don't you agree to him, and let Tao Tao change his taste." Murong Tao said coquettishly, pulling Su Wanling's Rou Yi.

Su Wanling sighed slightly, with a slight smile on the corner of her mouth, "Okay! Take me to the kitchen."

Under the astonished eyes of everyone, Su Wanling followed the middle-aged man out of the private room, and walked towards the kitchen of Wangjiang Tower.Su Wanling looked around for a while, it was indeed the most upscale restaurant in Yuecheng, with all the kitchen utensils, after a glance, she began to prepare.

When she was bored in the past few days, she spent most of her time studying ancient recipes, incorporating modern cooking skills, so that the dishes she made were full of color, fragrance and taste.

"This first dish, delicious eggplant: 1. Peel and slice the eggplant, cut the eggplant slices into squares with a knife, and then cut them into even small dice for later use. 2. Wash the turtledove meat with water, drain Dry the water, pat lightly with a knife to loosen it, put a flower knife on it, and cut into small dice for later use. 3. Peel all kinds of dried fruits and fry them crispy. Water hair mushrooms, fresh mushrooms, dried tofu, red and green Cut the green pepper into small dice and set aside. 4. Put the pot on high heat, add chicken oil, deep-fry the diced eggplant into golden yellow and remove the oil. Leave a little bottom oil in the pot, add green onion and ginger slices and stir-fry until fragrant. Put in diced eggplant, distilled water, soy sauce, salt, sugar, vinegar, and clear soup, simmer the diced eggplant to taste, add a little gorgon powder, and put it into a basin. Add the diced turtledoves and disperse them, then add fresh mushrooms, shiitake mushrooms, dried tofu, red and green peppers and various dried nuts. After removing the oil, leave a little base oil in the pot. Scattered main ingredients and ingredients, quickly cooked into a bowl of juice mixed with salt, distilled spirits, sugar, chicken essence, clear soup, and water starch, turned over a few times, took out a spoon and covered the diced eggplant and served."

(End of this chapter)